This is a variation of the Broccoli Bisque adapted from and inspired by Mary McDougall. One day I was making it at TrueNorth Health, and all they had was unsweetened vanilla almond milk, and believe it or not, it was delicious!
1 head cauliflower (about 2 pounds)
2 pounds Hannah yams (white sweet potatoes)
6 cups no-sodium vegetable broth or water
1 large sweet onion
8 cloves garlic
2 tablespoons dried dill
2 tablespoons Benson’s Table Tasty (or your favorite salt-free seasoning)
1 tablespoon SMOKED paprika (different than regular paprika)
½ teaspoon chipotle powder (optional)
4 tablespoons salt-free, stone-ground mustard or low-sodium Dijon mustard
4 tablespoons nutritional yeast (optional)
3 to 4 cups unsweetened nondairy milk (depending on desired thickness)
1. Place all ingredients except for the plant milk, mustard, and nutritional yeast (if using) in an Instant Pot electric pressure cooker, and cook on high pressure for 10 minutes.
2. Release pressure and add the nondairy milk, mustard, and nutritional yeast (if using). Purée the soup with an immersion blender right in the pot or carefully in a blender until smooth.
Notes: I like to garnish this with fresh arugula and serve over brown, black, or wild rice. You can substitute broccoli or asparagus for the cauliflower and then use orange sweet potatoes. You can also use frozen vegetables.